Vietnamese Lemongrass Chicken (Printable)

Tender marinated chicken with aromatic lemongrass and spices, seared to golden perfection.

# Ingredient List:

→ Chicken

01 - 1.5 lbs boneless, skinless chicken thighs, cut into large pieces

→ Marinade

02 - 3 stalks fresh lemongrass, white parts finely minced
03 - 3 garlic cloves, minced
04 - 2 shallots, finely chopped
05 - 1 tablespoon brown sugar
06 - 2 tablespoons fish sauce
07 - 1 tablespoon soy sauce (use tamari for gluten-free)
08 - 1 teaspoon ground black pepper
09 - 2 tablespoons vegetable oil

→ To Cook

10 - 1 tablespoon vegetable oil

→ Garnish & Serving

11 - 1 red chili, thinly sliced
12 - 2 scallions, sliced
13 - Fresh cilantro leaves
14 - Steamed jasmine rice or vermicelli noodles

# How to Make:

01 - In a large bowl, combine lemongrass, garlic, shallots, brown sugar, fish sauce, soy sauce, black pepper, and vegetable oil. Mix well to form the marinade.
02 - Add the chicken pieces to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
03 - Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
04 - Add the marinated chicken in a single layer (work in batches if necessary). Sear for 3-4 minutes on each side until golden and cooked through.
05 - Remove from heat. Garnish with sliced chili, scallions, and fresh cilantro. Serve hot with steamed jasmine rice or vermicelli noodles.

# Expert Tips:

01 -
  • The marinade creates those addictive caramelized edges you get in Vietnamese restaurants
  • It comes together in minutes but tastes like something that simmered all day
  • Leftovers make the most amazing cold lunch the next day
02 -
  • Overcrowding the pan steams the chicken instead of searing it, so work in batches if needed
  • Let the marinade sit at room temperature for 15 minutes before adding chicken for better absorption
  • The chicken will continue cooking slightly after you remove it from the heat
03 -
  • Pound the chicken slightly to an even thickness so everything cooks at the same rate
  • Let the cooked chicken rest for 5 minutes before garnishing so the juices redistribute

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